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A classic Kashmiri delicacy featuring succulent minced mutton meatballs simmered in a fiery, aromatic red gravy. Flavored with fennel and ginger, this dish is a true taste of the valley, best enjoyed with steamed rice.
For 4 servings
Prepare the Meatballs
Temper the Spices (Tadka)
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A classic Kashmiri delicacy featuring succulent minced mutton meatballs simmered in a fiery, aromatic red gravy. Flavored with fennel and ginger, this dish is a true taste of the valley, best enjoyed with steamed rice.
This kashmiri recipe takes 70 minutes to prepare and yields 4 servings. At 589.21 calories per serving with 34.89g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Cook the Meatballs
Rest and Serve
For a lighter version, you can make this recipe with finely minced chicken or turkey. Adjust cooking time as poultry cooks faster than mutton.
For a richer aroma, add a few strands of saffron soaked in warm milk to the gravy during the last 10 minutes of simmering.
If you can find them, add a few pieces of dried cockscomb flower (Mawal) to the gravy for a more authentic deep red color.
Mutton is a high-quality protein source, essential for building and repairing tissues, muscle growth, and overall body function.
This dish provides a significant amount of heme iron from red meat, which is easily absorbed by the body and helps in preventing iron-deficiency anemia.
The spices used, such as fennel powder (saunf) and dry ginger powder (saunth), are traditionally known for their digestive properties, helping to soothe the stomach and improve digestion.
The key is in the preparation. Ensure your mutton is minced very finely (ask your butcher to run it through the mincer twice). Then, knead the mince mixture vigorously for 5-7 minutes to form a sticky paste. Finally, do not stir them for the first 10 minutes after adding them to the boiling gravy, as this allows them to firm up.
Curd-based gravies can curdle if the temperature changes too quickly. To prevent this, always use curd that is at room temperature, whisk it until completely smooth, and add it to the pot on the lowest possible heat while stirring continuously.
Matschgand can be part of a balanced diet. It is an excellent source of protein and iron from the mutton. However, it is also rich due to the use of oil and red meat. To make it healthier, use lean minced mutton and control the portion size.
A single serving of Matschgand (approximately 1 cup) contains around 550-600 calories, primarily from the mutton and mustard oil. The exact count can vary based on the fat content of the meat.
Yes, Matschgand tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Traditionally, Matschgand is served with plain steamed white rice, which is perfect for soaking up the delicious, spicy gravy.